Garlic

What is Garlic?

Garlic, also known as Allium sativum, is a species of the onion family that has been used for centuries in cooking and traditional medicine. It is native to central Asia and has since been cultivated and widely used in many parts of the world. Garlic is known for its pungent smell and strong flavor, which make it a popular ingredient in many savory dishes.

For centuries, garlic has been utilized for its medicinal qualities, which are believed to include antibacterial, antiviral, and anti-inflammatory effects. It has been employed to treat a range of conditions, such as colds, flu, and other respiratory illnesses. Additionally, garlic is considered to be beneficial to cardiovascular health, as it reduces the risk of heart disease by decreasing blood pressure.

Garlic is a versatile ingredient that can be used in a variety of dishes. It is often used to add flavor to soups, stews, and sauces, and is a common ingredient in many Mediterranean and Asian cuisines. Garlic can be eaten raw, cooked, or roasted, and is often used in combination with other herbs and spices to create complex and delicious flavors.

One of the most popular ways to consume garlic is to roast it, which brings out its natural sweetness and reduces its pungent smell. Roasted garlic can be used as a spread on bread, added to sauces and dips, or used as a topping for pizza and other savory dishes.

Garlic can also be pickled or fermented, which gives it a tangy and slightly sour flavor. Pickled garlic is often used as a condiment or topping, and is a popular ingredient in many Korean and Japanese dishes.

Garlic is a versatile and delicious ingredient that has been used for centuries in cooking and traditional medicine. Whether eaten raw, roasted, or pickled, garlic offers a range of health benefits and adds flavor and complexity to many different types of dishes. Whether you love it or hate it, there's no denying that garlic is a staple ingredient in many kitchens around the world.

Garlic Production in the World

The global production of Garlic plays a significant role in agriculture and trade. As of 2023, China is the top producer, contributing 20,688,005 tonnes, which accounts for 72.15% of the total global production. India ranks second, producing 3,266,023 tonnes, representing 11.39% of the world's output. Other significant producers include Bangladesh, Egypt, and South Korea, with production levels of 548,907, 490,418, and 318,220 tonnes, respectively. Mauritius has the lowest production among the listed countries, contributing just 52 tonnes in 2023. In total, global production of Garlic reached approximately 28,672,222 tonnes in 2023.

Top 10 Countries by Garlic Production 2023

Countries Ranked by Garlic Production in 2023

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)	Acreage (Hectare)	Yield
1	China	20,688,005	834,825	24,781
2	India	3,266,023	408,560	7,994
3	Bangladesh	548,907	71,706	7,655
4	Egypt	490,418	20,437	23,997
5	South Korea	318,220	24,700	12,883
6	Uzbekistan	225,952	7,320	30,868
7	Algeria	212,300	11,347	18,710
8	Myanmar	207,187	27,659	7,491
9	Spain	194,340	25,640	7,580
10	Ethiopia	190,628	23,708	8,041
11	Ukraine	186,350	20,400	9,135
12	Brazil	184,844	13,544	13,648
13	United States	182,344	10,846	16,812
14	Argentina	156,007	16,069	9,708
15	Russia	145,746	15,681	9,294
16	Pakistan	115,390	12,993	8,881
17	Mexico	110,110	8,617	12,778
18	Peru	96,920	9,069	10,687
19	Kyrgyzstan	81,606	4,840	16,861
20	North Korea	77,178	7,187	10,738
21	Nepal	73,567	9,570	7,687
22	Kazakhstan	64,815	2,688	24,112
23	Iran	60,406	4,994	12,095
24	Thailand	59,326	8,725	6,800
25	Taiwan	55,248	5,396	10,239
26	Turkiye	54,127	2,417	22,394
27	Syria	48,349	4,419	10,941
28	Indonesia	39,254	5,341	7,350
29	Guatemala	30,254	3,422	8,841
30	France	29,310	4,130	7,097
31	Sudan	28,295	3,197	8,850
32	Italy	26,730	3,380	7,908
33	Chile	25,739	2,053	12,537
34	Tunisia	25,432	2,288	11,115
35	Morocco	21,381	2,736	7,816
36	Azerbaijan	20,823	2,073	10,046
37	Belarus	20,761	1,780	11,665
38	Japan	20,744	2,628	7,893
39	Romania	20,580	4,970	4,141
40	Poland	19,400	2,200	8,818
41	Albania	16,609	1,062	15,643
42	Mali	16,404	1,134	14,466
43	Venezuela	14,470	1,634	8,853
44	Angola	12,484	917	13,609
45	Tajikistan	11,704	785	14,917
46	Colombia	10,663	787	13,543
47	Niger	10,156	681	14,916
48	Cuba	9,868	1,679	5,879
49	Moldova	9,839	4,153	2,369
50	Portugal	9,100	630	14,444
51	Dominican Republic	8,595	1,206	7,128
52	Armenia	8,319	737	11,288
53	Oman	7,666	311	24,634
54	Tanzania	6,208	1,755	3,537
55	Jordan	6,183	260	23,781
56	Bosnia and Herzegovina	6,064	604	10,040
57	Philippines	5,765	2,383	2,419
58	North Macedonia	5,509	901	6,114
59	Hungary	5,260	710	7,409
60	Libya	4,880	858	5,687
61	Greece	4,080	590	6,915
62	Iraq	3,505	544	6,443
63	Kenya	3,366	269	12,516
64	Turkmenistan	3,215	316	10,188
65	Yemen	3,191	418	7,631
66	Serbia	3,138	1,359	2,309
67	Lebanon	2,999	307	9,767
68	Zimbabwe	2,801	462	6,069
69	Australia	2,730	400	6,825
70	Madagascar	2,539	388	6,546
71	Netherlands	2,360	170	13,882
72	Bolivia	2,355	533	4,417
73	Nigeria	2,202	169	13,062
74	Mongolia	2,058	351	5,861
75	Canada	1,947	910	2,140
76	New Zealand	1,933	321	6,019
77	Georgia	1,900	600	3,167
78	Austria	1,570	280	5,607
79	Czech Republic	1,550	380	4,079
80	Croatia	1,430	240	5,958
81	Ecuador	1,298	841	1,543
82	Bulgaria	1,070	270	3,963
83	Palestine	1,045	64	16,264
84	Haiti	1,030	39	26,419
85	Montenegro	947	252	3,759
86	Uruguay	887	170	5,210
87	Slovakia	860	130	6,615
88	Slovenia	800	150	5,333
89	Lithuania	750	430	1,744
90	Latvia	710	410	1,732
91	Israel	424	469	904
92	Timor-Leste	394	196	2,012
93	Bhutan	366	147	2,499
94	Malawi	340	47	7,256
95	Malta	320	-	-
96	Switzerland	288	67	4,299
97	Paraguay	287	91	3,137
98	Kuwait	230	4	54,267
99	Honduras	197	53	3,703
100	Cabo Verde	86	17	5,118
101	Finland	80	70	1,143
102	Sweden	70	20	3,500
103	Estonia	60	60	1,000
104	Mauritius	52	12	4,333

Cultivation of Garlic

Garlic is a relatively easy crop to grow and can be grown in many different types of soil and climates.

Here are some of the key steps involved in the cultivation of garlic:

Soil preparation: Garlic grows best in loose, well-draining soil that is rich in organic matter. The soil should be prepared by adding compost or other organic matter and by tilling to a depth of 6-8 inches.
Planting: Garlic is usually planted in the fall, several weeks before the first frost. The cloves are planted about 2 inches deep and 4-6 inches apart, with the pointed end facing up. The cloves should be covered with soil and mulched with straw or other organic material to protect them from the cold.
Watering: Garlic needs regular watering, especially during dry spells. However, it is important not to overwater, as garlic can rot if the soil is too wet.
Fertilization: Garlic should be fertilized with a balanced fertilizer about a month after planting, and again in the spring when the leaves begin to emerge.
Pest and disease control: Garlic is relatively resistant to pests and diseases, but it can be susceptible to fungal diseases such as white rot and purple blotch. These can be controlled by using crop rotation, avoiding overhead watering, and using fungicides if necessary.
Harvesting: Garlic is usually ready to harvest in late spring or early summer when the leaves begin to yellow and the bulbs are plump. The bulbs should be carefully dug up and allowed to dry in a warm, well-ventilated area for several weeks.

Garlic is a relatively low-maintenance crop that can be grown in many different types of soil and climates. With proper soil preparation, planting, watering, and fertilization, you can produce a bountiful crop of flavorful and nutritious garlic.

Health Benefits of Garlic

Garlic has been used for its medicinal properties for centuries, and there is a growing body of scientific evidence to support its health benefits.

Here are some of the health benefits of garlic:

Boosts Immunity: Garlic is packed with immune-boosting compounds, including allicin, which has antibacterial, antiviral, and antifungal properties.
Lowers Blood Pressure: Garlic is believed to help lower blood pressure by relaxing the smooth muscles of the blood vessels, making them wider, and reducing resistance to blood flow.
Reduces Cholesterol: Studies have shown that garlic can lower levels of LDL cholesterol (the "bad" cholesterol) while increasing levels of HDL cholesterol (the "good" cholesterol).
Fights Infections: Garlic has potent antibacterial, antiviral, and antifungal properties, which makes it an effective remedy for various infections.
May Help Prevent Cancer: Garlic contains sulfur compounds that have been shown to have anti-cancer properties. Studies suggest that regular consumption of garlic may help prevent certain types of cancer, such as stomach and colon cancer.
Improves Heart Health: Garlic has been shown to help improve various markers of heart health, such as reducing triglycerides and improving blood vessel function.
May Improve Brain Function: Some studies suggest that garlic may have cognitive benefits, such as improving memory and reducing the risk of Alzheimer's disease.
Supports Digestion: Garlic has been used for centuries to aid digestion, and studies suggest that it may help stimulate digestive enzymes and improve gut health.

Overall, garlic is a versatile and powerful natural remedy that can provide a wide range of health benefits. However, it is important to note that garlic should not be used as a substitute for medical treatment and should be consumed in moderation as excessive consumption may cause digestive issues.

Nutritional Information of Garlic

Here is the approximate nutritional information for garlic per 100 grams:

Calories: 149 kcal
Carbohydrates: 33.06 grams
Protein: 6.36 grams
Fat: 0.5 grams
Fiber: 2.1 grams

It's important to note that these values may vary slightly depending on the specific variety and freshness of the garlic.

Structure of Garlic

Garlic is a bulbous plant that belongs to the same family as onions, shallots, and leeks. The plant grows from a bulb, which is composed of some individual cloves that are covered in thin, papery skin.

Here are some of the key structural features of garlic:

Bulb: The bulb of the garlic plant is round or oval in shape, and is composed of a number of individual cloves. The cloves are tightly packed together and are held in place by a thin, papery skin.
Leaves: The leaves of the garlic plant are long and narrow and are arranged in a rosette around the base of the stem. The leaves are typically green in color and have a slightly waxy texture.
Stem: The stem of the garlic plant is long and slender and grows from the center of the rosette of leaves. The stem is usually hollow and can reach a height of up to 3 feet.
Flowers: The garlic plant produces small, white, or pink flowers on a tall, slender stalk. However, most commercial garlic is grown for bulbs rather than flowers.
Roots: The roots of the garlic plant are long and slender and grow from the bottom of the bulb. The roots anchor the plant in the soil and absorb nutrients and water.

Garlic is a relatively simple plant in terms of its structure, but it has a complex flavor and a wide range of culinary and medicinal uses. Its distinctive flavor and aroma come from several sulfur-containing compounds, including allicin, which is released when the cloves are crushed or chopped.

Types of Garlic

There are several types of garlic, each with its unique flavor and characteristics. Here are some of the most common types of garlic:

Softneck Garlic: Softneck garlic is the most common type of garlic found in supermarkets. It has a mild flavor and is ideal for storing for an extended period. It is often used for making garlic powder and is commonly used in Italian cuisine.
Hardneck Garlic: Hardneck garlic has a stronger flavor than softneck garlic and is known for its complex and rich flavor profile. It is commonly used in French cuisine and is ideal for roasting and grilling.
Elephant Garlic: Elephant garlic is not a true garlic but a member of the leek family. It has a milder flavor than traditional garlic and is much larger, with a single bulb weighing up to one pound. It is often used in soups and stews.
Rocambole Garlic: Rocambole garlic has a strong and bold flavor profile and is commonly used in Mediterranean cuisine. It has a thin skin that is easy to peel and a bulb that is divided into several cloves.
Purple Stripe Garlic: Purple stripe garlic has a slightly spicy and robust flavor and is often used in Middle Eastern and Eastern European cuisine. It has a distinctive purple streaking on its outer bulb wrapper and can be easily grown in cold climates.
Creole Garlic: Creole garlic has a mild and sweet flavor and is commonly used in Cajun cuisine. It has a distinctive bulb shape, with a flat bottom and a rounded top.

These are just a few of the many types of garlic available, each with its unique flavor and characteristics. The type of garlic you choose will depend on your personal preference and the dish you are preparing.

Uses of Garlic

Garlic is a versatile ingredient that is widely used in cooking for its flavor and aroma.

Here are some common uses of garlic:

Cooking: Garlic is used in many savory dishes around the world, including pasta, pizza, stir-fry, and curries. It can be used fresh, minced, chopped, sliced, or roasted.
Seasoning: Garlic can be used as a seasoning in a variety of dishes, including soups, stews, sauces, and marinades. It can also be added to dressings, dips, and spreads.
Health benefits: For centuries, garlic has been utilized as a natural treatment for different health problems. It is thought to possess antibacterial, antiviral, and anti-inflammatory qualities, which could potentially enhance the immune system, decrease cholesterol levels, and mitigate the risk of cardiovascular illness.
Pest control: Garlic is a natural insect repellent and can be used to deter pests in the garden. It can also be used to repel mosquitoes and other insects when applied to the skin.
Preserving: Garlic can be pickled or fermented to preserve it for later use. Pickled garlic can be added to salads, sandwiches, and other dishes for added flavor.
Aesthetic: Garlic can be used for its aesthetic appeal, such as in floral arrangements or as decoration in the kitchen.